Spicy Dark Chocolate Macarons by Matteo
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
165g double cream
1 red chilli
35g of sugar
200g dark chocolate
50g butter
Steps
Cut the butter in small dices
Cut the dark chocolate in small pieces and put it in a bowl
Bring the double cream to boil in a pan with the red chilli
Remove the red chilli from the cream
Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture
Cool it down to 50°c and add the butter
Whisk until getting a smooth and glossy ganache
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.
For any ganache with dark chocolate, leave it 30-min ( depends of the temperature of the room) outside so th.at the ganache is no too hard to pipe
Depending on how spicy you like your food, you can put the chili overnight in the cream before heating it.
Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons